Cooking Process

• In a large pot, heat the vegetable oil over medium-high heat. Add the ground beef, seasoning it with salt and pepper, and cook until thoroughly browned, about 10 minutes. Then transfer the meat to a plate, leaving some drippings in the pot.
• In the same pot, reduce the heat to medium and add the chopped onion, green bell pepper, poblano, and diced jalapeños. Sauté, stirring occasionally, until softened, around 5 to 7 minutes.
• Stir in the minced garlic followed by the tomato paste, chili powder, smoked paprika, oregano, cocoa powder, cumin, coriander, and cinnamon. Cook for an additional 2 minutes, allowing the flavors to meld.
• Return the beef to the pot, then add Worcestershire sauce, apple cider vinegar, fire-roasted tomatoes, beef stock, and beer. Bring everything to a rolling simmer.
• Once simmering, cover the pot and reduce the heat to low. Allow it to simmer gently for 45 minutes, stirring occasionally to prevent sticking.
• In the last 10 minutes of cooking, fold in the kidney beans, stirring to combine, and adjust seasoning as needed.
• Serve hot in bowls, garnishing with your choice of toppings such as sour cream, guacamole, and fresh herbs.